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Skills

  • Hors d'oeuvres service
  • Special dietary requirements
  • Service prioritization
  • High-volume dining
  • Event-specific service planning and execution
  • Effective collaboration with kitchen and back-of-house teams
  • Customer feedback management
  • Beverage and wine sales increase strategies
  • Price memorization
  • Adaptability to last-minute menu changes

Work Experiences

  • Kept up with current menu items, garnishes, ingredients, and preparation techniques.
  • Explained how to prepare various menu items to customers, describing ingredients and cooking methods.
  • All dirty glassware and utensils were transported from the dining room to the dishwashing area for proper cleaning.
  • Made reservations in Jira by phone and email.
  • Took down orders and worked with other team members to serve food and beverages quickly.
  • Cleaned, sanitized, and organized food speed racks, bins, and dry storage racks to keep food storage areas neat and prevent food-borne illness.
  • Guests were served cold, hot, and process beverages that I prepared and served.
  • Explained menu options to guests, made recommendations, and took food and beverage orders.
  • Set up banquet rooms for use, adjusting lighting, sound levels, and room temperature to ensure that guests had a pleasant experience.
  • Gave orders to the kitchen staff by automated.

Summaries

  • In FOH and BOH operations, a competent and capable team member.
  • OSHA certified
  • Reliable, customer-focused team player with 15 years of restaurant experience and a strong desire to succeed in all areas.
  • Dedicated to exceeding customer expectations, improving operations, and assisting team members.
  • Commis de Rang who is self-motivated and dependable and can achieve high performance with little supervision.
  • Clear and reset tables as quickly as possible, restock supplies, and clean up spills.
  • Waitress with extensive experience who brings enthusiasm, dedication, and a strong work ethic to the table.
  • Expertise in high-end ingredients as well as complementary food and wine pairings.
  • Exceptional at taking phone calls and making reservations.
  • Increase table turnover to maximize sales opportunities without sacrificing service.

Accomplishments

  • Nominated for Employee of the Month in 7 months for outstanding customer service and teamwork, contributing to a 47% rise in positive guest reviews.
  • Demonstrated extensive knowledge of wine pairings, helping to increase upselling opportunities and leading to a 31% improvement in average guest check value.
  • Contributed to the successful implementation of a fast-paced, fine-dining service model, resulting in a 41% reduction in average wait times.
  • Instrumental in coordinating service team schedules, optimizing staff coverage during peak dining periods and improving service response times by 36%.
  • Trained junior front-of-house staff on mise en place standards, decreasing overall table setup time by 34%.
  • Worked as part of a team to ensure flawless preparation for large banquets, catering to method, achieving a 25% increase in guest satisfaction.
  • Assisted management in redesigning service protocols that improved table turnover rates by 30%, while maintaining high guest satisfaction levels.
  • Actively upsold specialty menu items, contributing to a restaurant revenue increase of 71% for the two years.
  • Partnered with management to introduce a customer loyalty program, resulting in a 61% increase in repeat diners over several months.
  • Played a key role in ensuring compliance with health and safety standards, leading to zero violations during routine health inspections in 2015.

Affiliations

  • Affiliate of The Global Food Safety Initiative (GFSI) since 2020, ensuring restaurant adherence to safety standards.
  • Member of the International Association of Hospitality Professionals, actively participating in 2017-2016 events and seminars.
  • Certified in Food Safety via metric, maintaining industry compliance since 2020.
  • Affiliate Member of the National Association for Catering & Events (NACE) since 2018, engaging in regular networking events.
  • Affiliate of the Service Industry Association since 2015, actively contributing to best practice discussions in hospitality.
  • Obtained Advanced Bartender Certificate from Beacon Labs in 2016, supporting customer beverage expertise.
  • Certified in sanitation procedures under metric, contributing to restaurant’s high cleanliness scores.
  • Certified in VIP Dining & Private Event Service from program in 2022, improving special event execution.
  • Certified Forklift Food Safety in Hospitality through process in 2022, enhancing operational safety.
  • Member of the World Food Travel Association since 2020, integrating food travel practices into service offerings.

Certifications

  • Diploma in Hospitality and Catering (Brightline)
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Event Planner and Caterer (Ironclad Systems)
  • First Aid/CPR
  • Advanced Food and Wine Knowledge Certification (Brightline)
  • Certified Public Accountant (CPA)
  • ServSafe Food Handler Certification 2017
  • Licentiate of the Court of Master Sommeliers (Brightline)
  • Alcoholic Beverage Control (ABC) Certification (Raleigh)
  • Hospitality Service Management Certification (Beacon Labs)

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